Ingredients:

  • 1 pound (450g) medium beets, scrubbed and trimmed
  • 1 tablespoon (15ml) olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 2 large oranges, peeled and segmented (or 2 cups orange segments)
  • 4 ounces (115g) baby spinach or mixed greens
  • ½ cup (50g) crumbled goat cheese (optional)
  • ¼ cup (30g) chopped walnuts or pistachios, toasted
  • 1/4 cup (25g) thin-sliced red onion or shallot
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) fresh lime juice (about 1 large lime)
  • 1 tablespoon (15ml) honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Wrap in foil or roast on a baking sheet until tender (45 minutes). Let cool slightly, then peel and dice.
  2. Whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl or jar.
  3. In a large bowl, combine spinach/mixed greens, orange segments, diced beets, goat cheese (if using), red onion, and toasted nuts.
  4. Drizzle the honey-lime dressing over the salad and gently toss to combine. Serve immediately.